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How to Make Muscadine Wine (with Pictures)

Time:2016-11-12 09:43wine - Red wine life health Click:

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Let the wine ferment for 5-7 days. Stir the mixture daily, using a sterilized spoon to push the fruit bag to the bottom. While you stir, check for any bubbling in the liquid. After 5 to 7 days, the wine won’t bubble when you stir it. This indicates that the mixture has finished its first fermentation.

Remember to store the wine in a cool dark place that that stays between 72 and 78 degrees Fahrenheit (22 to 25 degrees Celsuis.)

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Use a hydrometer or an acid testing kit. These two tests help determine what stage a wine is at. However, the high acid content of muscadine grapes makes it unnecessary to monitor this wine like you might monitor other wines. However, if you’d like to use these kits, purchase them online or from a winemaking supply store.

If you use a hydrometer to monitor the wine, the first fermentation is done at 1.030.

If you use an acid testing kit, measure the wine after 24 hours of fermentation and then once daily after that. The acid level should stay below 7 p.p.t. tartaric.

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Strain the wine into a clean brewing bin. First, remove the fruit bag and squeeze out every last drop back into the wine. Discard the squeezed-out fruit bag. Next, loosely secure a cheesecloth over the top of a clean brewing bin using an extra-large rubber band or twine. Pour the contents of the first brewing bin into the second, filtering out any debris with the cheesecloth.

After the wine has been transferred, discard the cheesecloth and any debris inside.

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Pour the strained wine into a demijohn. If necessary, ask a friend to help you do this. First, place a funnel in the demijohn. Next, carefully pour the strained wine into the funnel, stopping a few inches from the top. If you’ve made a lot of wine, you may need two demijohns. Next, tighten the bung and airlock over the demijohn.

If you don’t know how to tighten the bung and airlock, read the manufacturer instructions for the demijohn you purchased.

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Ferment the wine for three weeks. Put the demijohn back into the cool dark place you used for the first fermentation. Allow the wine to sit undisturbed for at least three weeks. Every day or so, gently test the airlock and bung to be sure that they’re still secured.

If the airlock or bung wiggle around, tighten them again. Otherwise, bacteria and debris may get into your wine.

Use clean hands when touching the airlock or bung.

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Examine the wine. After three weeks, closely examine the wine. If you see little to no foam and a layer of dark sediment on the bottom of the jar, your wine is ready for racking. Otherwise, let it sit for another week and check again.


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